This cheddar-style spread is sharp, tangy, and rich. It’s reminiscent of the aged spreads found in small, brown pottery crocks in gourmet restaurants and specialty food shops.
Preparation
Place all the ingredients in a food processor fitted with a metal blade and process until smooth. Stop the processor occasionally to stir the mixture and scrape down the sides of the work bowl.
Spoon the mixture into a storage container, and chill it in the refrigerator for at least an hour before serving. It will keep for about a week in the refrigerator.
Derby Sage Cheeze:
Add 1 teaspoon dried sage to the mixture before processing.
Fiery Crock Cheeze:
Add 1/s teaspoon cayenne pepper, more or less to taste, to the mixture before processing.
Horseradish Crock Cheeze:
Add 1 tablespoon prepared horseradish (not creamed) to the mixture before processing.
Smoked Crock Cheeze:
Add ¼ teaspoon liquid hickory smoke to the mixture before processing.
Bugsy’s Crock Cheeze:
After processing, stir ½ cups finely grated carrots, 3 tablespoons minced scallion, and 2 tablespoons minced parsley into the mixture.
Also, try the variations for Classic White Uncheese
Ingredients
- ½ pound reduced-fat regular tofu (firm), rinsed, patted dry, and crumbled
- 3 Tablespoons Red Star® nutritional yeast
- 2 Tablespoons tahini
- 2 Tablespoons fresh lemon juice
- 1½ Tablespoons light miso
- 1 teaspoon onion granules
- ¾ teaspoon salt
- ½ teaspoon paprika
- ¼ teaspoon garlic granules
- ¼ teaspoon dry mustard
